Piquillos Rellenos

Rivera, veteran L.A. chef John Sedlar’s new restaurant, has turn out to be a major table many thanks to its tequila-driven cocktail application and modern-day Latin cuisine. That’s excellent news for Hollywood diners, but not for the rest of us, as most of Sedlar’s menu is much too intricate to re-build at home. Fortunately, his most preferred dish is beautifully uncomplicated a fusion of European and typical Latin flavors, these spicy-sweet piquillos rellenos are the essence of Rivera’s food stuff. Their dainty size will make them an spectacular bash chunk just never enable on how simple they are to make.

Piquillos Rellenos

Recipe tailored from John Rivera Sedlar, Rivera, Los Angeles


cup grated Fontina cheese

cup grated Gruyère cheese

¼ cup remedied Spanish chorizo, finely diced

¼ cup golden raisins

16 jarred piquillo peppers (these as Napoleon model)

Extra-virgin olive oil


1. In a medium bowl, combine the cheeses with the chorizo and raisins and set apart.

two. Take out the piquillo peppers from the jar and drain. Carefully things each pepper about a few-quarters full with the cheese-chorizo mixture.

three. Coat the base of a big skillet (ideally cast iron) with the olive oil. Warmth the oil over medium-high heat and, working in batches, sear the peppers until eventually they are blistered and the cheese has melted, about two minutes for each side. Transfer the stuffed peppers to a platter and serve straight away.

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